Southwest Chicken Power Salad (Printer-friendly)

Grilled chicken, black beans, corn, and vegetables combined with a tangy lime-cilantro dressing for a hearty meal.

# Required Ingredients:

→ Chicken and Seasonings

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste

→ Salad Components

08 - 1 can (15 ounces) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
10 - 1 red bell pepper, diced
11 - 1/2 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 1/4 cup fresh cilantro, chopped

→ Lime-Cilantro Dressing

16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush seasoning mixture evenly over both sides of chicken breasts.
02 - Place seasoned chicken on preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest for 5 minutes before slicing thinly.
03 - In a large mixing bowl, combine salad greens, drained black beans, corn kernels, diced red bell pepper, sliced red onion, and halved cherry tomatoes.
04 - In a jar or small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and fresh cilantro until well emulsified.
05 - Pour half of the dressing over the salad mixture and toss gently to coat all ingredients evenly.
06 - Arrange sliced grilled chicken and avocado slices on top of the dressed salad. Drizzle remaining dressing over the top and garnish with chopped fresh cilantro.
07 - Plate immediately and serve while salad greens are fresh and crisp.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like you actually planned something thoughtful.
  • The dressing is addictive enough that you'll find yourself drizzling it on everything for days afterward.
  • Packed with protein and fiber, it actually keeps you satisfied instead of leaving you hunting for snacks two hours later.
02 -
  • The avocado goes on at the very end, not mixed in, so it stays silky instead of getting bruised and oxidized.
  • If your lime juice tastes harsh, you've probably bought a lime that was picked too early; squeeze it into a palm first to make sure it smells fragrant before committing it to the dressing.
03 -
  • Prep your vegetables the morning of and keep them separate from the greens so nothing gets soggy before you're ready to eat.
  • If you're making this ahead, keep the avocado separate and add it only to your individual plate right before eating so it stays beautiful and green.
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